“Garden Tement” - Vol. 3
- Gilbert Schibranji
- Aug 29
- 1 min read
The third edition of the Garden Tement was a very special experience for me, taking the connection between terroir, wine, and vegetables to a new level. I've been cultivating the soils in Zieregg with the Tements for three years – this time we experienced together how intensely "tasting the terroir" works with carrots, oat root, and snow white beet. What tastes good to the wine is also good for the vegetables – the terroir influences everything that grows there.
Taste that comes from the ground
Each of our three garden locations—Zieregg, Wielitsch, and our terrace—brings its own unique flavors. Tasting the diversity of our vegetables and the wines from each of the different soils in direct comparison was eye-opening and demonstrated once again: taste arises where the joy of letting things grow and respect the soil come together.
Experience terroir: vegetables and wine
The garden menu perfectly captured the freshness and individuality of the garden. Oats with parsnip, burdock with carrot, candy squash with beetroot—each dish was thoughtfully paired with matching wines, from recent vintages all the way back to 1997. What was particularly fascinating was how the garden elements and the wines harmonized and learned from each other.
Gratitude and inspiration
My thanks go to Monika and Armin Tement for the opportunity to taste and present the Zieregg terroir so intensively! Our hard work has shown us that our approach to flavor and origin is far from exhausted, but reveals new facets with each new vintage and season.
